A dutch oven (or cast iron cocotte, or a high-sided frying pan with a lid)

A pot & a colander for pasta

Ingredients for 2 persons:

2 tablespoons olive oil and a bit of butter

4 chicken thighs (bone in, with skin)

2 onions

2 teaspoons flour

35 cl dry cider

1 sprig rosemary

1 tablespoon grain mustard

1 apple (I used Golden)

Salt & Pepper

250 grams pasta (I used Fresh Tagliatelle nests)

Before you Start:

Peel and mince the onion

Ready to go?

Heat the olive oil and a bit of butter in the dutch oven and golden the chicken skin-side on high heat. Turn them around and do the same on the other side.

Put the chicken aside in a plate and if there is a lot of fat left in the dutch oven, remove some of it before cooking the onion for a few minutes on medium heat, stirring from time to time so it doesn’t stick to the bottom of the pan.

Sprinkle with flour and stir until it disappears.

Add the chicken tights back and pour the cider.

Add the rosemary, the mustard, salt and pepper. Mix slightly.

Let it cook for 35 minutes with the lid on, on medium-low heat.

15 minutes before the end, add the sliced apple.

10 minutes before the end, cook the pasta following instructions on the package (less if you’re using fresh pasta).